Pages

Friday, February 17, 2012

Spinach & Bacon Quiche

After that marathon blogging session with my Red Velvet Series, I thought it would be a good idea to take a small break from the sweet stuff. Not a long break, mind you! And I thought it would be good idea to show that we don't just live on desserts and sweet treats around here. We eat other stuff too. Like this.

I found some beautiful fresh spinach at the supermarket the other day, and for some reason, my daughter was intent on loading up our cart with nothing but spinach! We left the store with more spinach than we usually buy, and so I decided I would try something new.

This quiche was adapted from Paula Deen's recipe on the Food Network, and it turned out really great. Of course, how bad can it be when it has bacon, right? I adapted the quantities a little because a 9" tart sounded like too much for our family. I made a 6" tart and we still had some left over.

Method
1. To make the crust, in a large bowl, stir together the flour, salt and pepper.
2. Add the butter cubes, and with the tips of your fingers, rub the butter into the flour until you have a mixture that resembles coarse bread crumbs.
3. In a small bowl, lightly beat the egg yolk and add into the bowl. Bring the dough together lightly with your finger tips taking care not to knead. If needed, add a few drops of cold water.
4. Wrap the dough in cling film and refrigerate for 20 minutes.
5. Roll out and line your pastry tin with the dough and prick all over with a fork.
6. To make the filling, combine the eggs, cream, salt and pepper and whisk until combined, or whiz for about 30 seconds in a blender.
7. Into the pie crust, layer the spinach, bacon and cheese.
8. Pour the egg-cream mixture over the layers in the crust.
9. Bake at 200 for about 45 minutes or until the center is set and the top is golden brown.
10. Allow to cool for about 10 minutes before slicing into wedges.

For this tart, I made the crust, but a store-bought crust (refrigerated all-butter, NOT pre-baked), would work just as fine, and would be a lot quicker.

This is a really rich and filling quiche and everyone was happy with it. It was just cheesy enough for my daughter and she loved it. I made a simple salad to serve on the side, but my husband and daughter (who are not salad people), enjoyed eating just the quiche for lunch.

57
comments:

I'm with you, how bad can it be when it has bacon?!! and cheese... ans spinach?! :P ok, the combination is a winner hands down! This looks so yum Marsha! Look at that layer of spinach! i want, i want!!

What a delighted quiche! You should be very happy your daughter is loading up spiach not junk food or candies! ;-). This looks beautiful and delicious. I am jealous this great dish is only a "break" from sweets. You make delicious savory and sweet dishes while I bore audience with solely savory dishes! Lol.

What a delighted quiche! You should be very happy your daughter is loading up spiach not junk food or candies! ;-). This looks beautiful and delicious. I am jealous this great dish is only a "break" from sweets. You make delicious savory and sweet dishes while I bore audience with solely savory dishes! Lol.

It's like your blog is the opposite of mine... You do a lot of savory and a few dessert dishes, I overdo the desserts and throw in a few savory dishes :) But your dessert dishes are so yummy even if they are fewer in number! And no one can be bored of your site! :) Thanks for stopping by, Nami!

You just can't beat a quiche made with TLC (and spinach). As a child, I swore I'd never eat spinach when I grew up ... and now I just can't get enough of it. Your quiche is a great dish to showcase this wonderful flavour!

Ahh, one of my favorite things... QUICHE!! I also use this recipe and adapt it for my own. I like to use 1/2 n 1/2 so it isn't quite as rich. I've noticed that when I use the cream, tends to take longer to bake. Either way it is scrumptious and I will definitely be making this as a tart instead. Thank you for the inspiration Marsha to try it a different way! :-)

I should have realized from the bacon being measured in grams that the oven temp was in celsius. By the time I realized I needed to turn it up, the cream and egg had sort of separated. It didn't turn out too well. =(

I am sorry to hear that! I have been posting my newer recipes with both C and F, but some of the older ones - like this one - I haven't gotten around to editing. It is a really good recipe, but I am sorry you didn't have a good experience with it!

Post a Comment

Subscribe via Email

Follow on Pintrest

Add to Google + Circles

About Me

I am a part-time work-from-home, full-time wife, mother & foodie... I am quite obsessive when it comes to food and all things food-related.
For me, there is nothing like the satisfaction of producing a perfect dish & having your loved ones devour it!